Coconut Curry Seafood Soup (Submitted by Sharria)
Serves 6 to 8 /Total Time 30 min.
Ingredients – NOTE: this is the amounts that goes in it from a recipe online… I always manipulate, I don’t really measure. I work according to taste.
Soup
- 1 Tbsp. canola oil
- 1 Med onion
- 2 Tsp minced garlic
- 1 knob (1 inch long) fresh ginger, diced (thinly sliced peeled)
- 1 13.5 oz can of (chicken, fish, vegetable, or mushroom, depending on the overall soup flavor you want)
- 2 13.5 oz cans coconut milk
- 1 Tbsp. soy sauce
- 1 Lime – JUICE FROM IT!
- ¾ cup Fresh cilantro leaves.
- ¼ cup red curry paste
- 2- 3 Tbsp. minced palm sugar or brown sugar (the only thing I've skipped because I don’t always have it).
- Protein--
- shrimp and cubes of firm fish such as salmon, black cod, or halibut for a seafood curry soup – Grill , broil or bake fish depending on the taste you would like (I always grill that way everything is done at the same time – the amount depends on the amount of meat you want in it.).
Steps
Put the oil in a large stockpot and heat to medium. Add the onions and sautee—don’t let turn burn, add the garlic and ginger and stir for another minute or so.
Cook seafood in another pan.
Add the stock, 1 can of the coconut milk, fish sauce or soy sauce, lemongrass, and lime leaves (if using). Add ½ teaspoon each of the red curry paste and tom yam paste, as well as 2 Tablespoons of the sugar. Stir to dissolve the curry pastes and sugar in the broth, then bring to a simmer and cook for a few minutes.
ADJUSTMENTS:
Sample the broth and decide: Do you want to add more coconut milk, for a richer soup? Do you want to add more curry and tom yam paste, for a spicier soup? Does the soup need a bit more sugar? Add accordingly.
Add cooked meat, simmer for a few minutes then add the juice of the lime.
NOTE: You can make it a chicken soup, vegetable soup or hot and sour soup (just don’t use the coconut milk). Be sure to use the vegetable broth that amounts to eating real veges so that you get the nutritional value needed.
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